Colorful Pasta

With the thermometer in the kitchen showing 31°C, summer is not over in September in Kyoto. For some reason people associate summer with colorful dishes. Here's one that fits the picture.

 

Cook pasta together with thinly slicedkabocha (japanese pumpkin). At the same time, grill red onions and square-cut tōgarashī (japanese long green peppers) in olive oil. When done add fond de veau, glace de viande, or something similar and let cook for a bit. When Pasta is just about done, drain water and finish cooking in the pan. Remove from fire and add fresh cut mini-tomatoes. Serve with chopped chive on top.